Montenegro is a country rich in tradition and culture, natural resources and good hosts. In this the beautiful, diverse country, one thing is certain – you will eat well. Whether you are on the coast by commitment to some of the seafood dishes or inside try some of the traditional dishes, your impression will certainly be positive. Montenegrin cuisine is formed under the influence of many traditions and cultures, most of the Mediterranean and Ottoman. Montenegrins are welcoming people and if you are invited to a lunch or dinner, meal will be prepare with a lot of love. Although Montenegrian specialities vary according to region there are some key traditional dishes to try, perhaps one of the better-known being, Kacamak. Kacamak is a weighty dish consisting of wheat and corn flour, served with cheese and milk, and is a popular dish among Montenegrins. Then the inevitable Njeguški pršut and sausages, from the surrounding area of Cetinja, are prepared from high quality meat that requires special care. It is cured on oak for a couple of months. It is served with Njeguški dried cheese and home-made grape brandy, Loza. Njeguška sausage is cured in the same way, resulting in an extremely tasty sausage.
One of the favorite local dishes is raštan, a dish made from a cabbage family vegetable with white potatoes and spices. Montenegrins love and cooked dishes and soups are implicit in every lunch. The Montenegrin thick soups are made from noodles, vegetables or potato. An interesting variation involves the use of nettle. Almost all thick soups include the use of fresh meat, so that they are rich and nutritious. One of the specialties that we recommend to try the restaurants with traditional cuisine is Montenegrin lamb in milk. This dish is a speciality in Montenegro. To serve eight people you need two kilograms of meat, which is then cooked in milk. While cooking, potato and various spices such as pepper and laurel are also added. This dish is also served on solemn occasions.
There are many meals that are specific to Podgorica, but Popeci is by far the favourite amongst locals. This is a meal made from pork fillets and is interestingly arranged. What is done is that a piece of cheese or old ‘kajmak’ and a piece of ‘prsut’ are rolled into a steak made from veal’s meat. This is then deep fried in oil and you get a dish which has a rich and juicy interior and a crunchy and tasty exterior. Montenegrins also like their food made on the grill. For instance, the luscious Cevapi or kebab and the grilled meat patty that combines excellently with onions are quite a favourite with everyone. These two meals are popular with the young people and can also be found on the menu of fast food restaurants in Montenegro.
Each meal includes a salad. Balkan salad, which is known and popular not only in the Balkans, but also in our country consist of sliced cucumbers and tomatoes. It is served with a lot of grated cheese which is the Balkan cheese of high quality. When it comes to sweet delights, one of Montenegro’s better known dishes is Priganice. These small airy doughnuts are prepared with flour, water, oil, salt and sugar and are traditionally served with honey, but Priganice can also be enjoyed as savoury dish. You can also enjoy the low-calorific fresh or dried fruit or something more complex, caloric, and more tasty desserts: fritters (served with cheese, jam or honey), pancakes, baklava, tulumba, krempita, šampita and strudel.